Vanilla Bean Panna Cotta

Vanilla Bean Panna Cotta

Ingredients

  • 13.5 fl. oz. heavy cream (also similar to double cream in UK)
  • 3 1/2 tablespoons superfine sugar (also known as golden caster sugar in UK)
  • 2 tablespoons grappa
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 leaves or 1 1/4 teaspoon gelatin

Directions

Put the cream and golden caster sugar in a saucepan and stir over a gentle heat until the sugar has dissolved. Bring to a boil and simmer for 3 minutes, adding the grappa and Nielsen-Massey Vanilla Bean Paste or Vanilla Extract.

If you are using gelatin leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatin, sprinkle it onto the hot cream in an even layer, and leave it to absorb for a minute, then stir in the cream until dissolved.

Pour the mixture into four 4 1/4 fl. oz. metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.

Unmold the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

Eric’s “Jazz It Up!”:

  • Serve with chunky red berry compote flavored with Chambord liquor.
  • Decorate and serve with paper-thin wafer of brandy snap.

  • 400 ml heavy cream (also similar to double cream in UK)
  • 3 1/2 tablespoons superfine sugar (also known as golden caster sugar in UK)
  • 2 tablespoons grappa
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 leaves or 1 1/4 teaspoon gelatin

Directions

Put the cream and golden caster sugar in a saucepan and stir over a gentle heat until the sugar has dissolved. Bring to a boil and simmer for 3 minutes, adding the grappa and Nielsen-Massey Vanilla Bean Paste or Vanilla Extract.

If you are using gelatin leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatin, sprinkle it onto the hot cream in an even layer, and leave it to absorb for a minute, then stir in the cream until dissolved.

Pour the mixture into four 125 ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.

Unmold the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

Eric’s “Jazz It Up!”:

  • Serve with chunky red berry compote flavored with Chambord liquor.
  • Decorate and serve with paper-thin wafer of brandy snap.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract